Jon Roesser and Lara Cantu- Hertzler appeared pleased with the bar’s coconut-ty, gingery taste. Roesser noted that cricket flour was listed as the fourth ingredient and figured (correctly) that it served as the bar’s protein source. Cantu-Herztler was a little queasy about eating insects but thought it was a good idea.

Rick Neth hadn’t seen the product before but reported that in his native Cambodia, insects are sometimes eaten in certain regions. Farm raised crickets might be baked, used in stuffed, roasted peanuts, or fire-roasted.

On its website, the Chapul company is asking people to join the other 80% of the world’s population who, it says, regularly consume protein-rich insects as part of their diet, and effect a revolution against traditional land-and-water intensive, polluting agriculture.

At the conclusion of the accompanying video, staffer Joe Stanton is mulling over a mouthful.